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Here are the ingridients that are needed to produce a yummy 🦋🍨Butterfly Cupcakes🍨🦋:
- Take 150 g of butter, softened 150g caster sugar 3 eggs.
- Provide 2 tsp of vanilla extract 150g self-raising flour.
- Provide 1 tsp of baking powder Pinch of salt.
- Get 2 tbsp of milk, plus 2 tbsp if needed, to loosen the buttercream.
- Get of strawberry jam (optional) sprinkles (optional).
- You need of For the Buttercream.
- You need 300 g of icing sugar 150g butter, softened 2 tsp vanilla extract.
Ready with the ingridients? Here are the instructions on serving 🦋🍨Butterfly Cupcakes🍨🦋:
- #STEP 1 Cream butter and sugar until fluffy. Add the eggs one at a time and beat until light and fluffy. Stir in the vanilla. On a separate bowl, whisk together the dry ingredients. Add dry ingredients to creamed mixture and mix well(do not over mix)..
- Stir in the milk until it is well incorporated into the batter(Do not over mix). Line a cupcake pan with baking cups. Fill each cup with batter 2/3 full. Bake at 350 °F for about 15-20 minutes or until an inserted toothpick comes out clean. Let cool completely before adding frosting..
- #STEP 2 While the cakes are cooling, make the buttercream by beating together the icing sugar, butter and vanilla until pale and fluffy. Mix in the extra milk if the icing feels too stiff..
- #STEP 3 Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like..
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